Photo: Gentle & Hyers – Wall Street Journal (subscription)



Wall Street Journal (subscription)

Photo: Gentle & Hyers
Wall Street Journal (subscription)
I don’t pretend that I, or anyone, invented the idea of cooking with scraps. It’s the way people have eaten since the dawn of humanity—bound by the rhythm of the seasons, pickling, preserving, making use of everything they had. Recently, chefs have

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